Prep time:

Cooking time: 10 minutes

Total time:

Serves: 2

4 Lamb Cutlets

1 Large Garlic Clove

½tsp Cinnamon

1tsp Ground Cumin

½tsp Turmeric

½tsp Dried Mint

4tbsp Olive Oil

1tbsp Good Quality Rose Water

1 Medium Red Chilli

Juice and Zest on 1 Unwaxed Lime

1tsp Finely Chopped Fresh Mint

1tsp Fresh Coriander

4tbsp Olive Oil

Wow your partner this Valentine’s Day with Lucinda Hamilton’s irresistible three-course menu. Featuring juicy beetroot, succulent lamb and zingy passion fruit it’s a perfect February treat. If you’re short of time, no worries! You can pre-order your meal with the Cocolicious team♥. They will prepare it all for you – all you’ll need to do is cook the lamb, plate it up, open a bottle of fizz and enjoy!...

For the lamb and marinade:

  1. Mix all the ingredients together and marinate the cutlets for a minimum of one hour, or overnight for added flavour. The best way to do this is to place them all in a freezer bag, massage the mix into the chops, then refrigerate until needed.
  2. Preheat the grill until extra hot and place the cutlets in an ovenproof dish. Grill until nice and crispy on the outside and pink on the inside, turning every once in a while to ensure both sides evenly cooked.
  3. Remove from oven and pour over the chilli herb drizzle.

For the drizzle:

  1. In a food processor, blend all the above together

To serve:

  1. Arrange two cutlets on a bed of parsnip and sweet potato dauphinoise, and some crispy kale and red cabbage salad.
  2. Drizzle any leftover sauce around the edge of the plate for decoration.

  • words:
  • pictures: David Merewether
  • styling: Helen Barton

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